You’ll want to let the clusters set up a bit before doing the final chocolate drizzle.
The finished product? A hundred percent addictive. The cashews are slightly salty, while the white chocolate coats the tongue with a creamy sweetness. Accents of chocolate stripes make for a developed chocolate flavor that has a slightly deeper contrast from the white chocolate. Creamy, crunchy, salty, and sweet, this candy satisfies that sugar hit in the best possible way.
INGREDIENTS
12 ounces (about 2 cups) salted roasted cashews
20 ounces almond bark or white chocolate
8 ounces milk chocolate.
PREPARATION
Line two cookie sheets with parchment paper, set aside.
In a large bowl, melt almond bark in 25-second intervals, stirring between each 25-seconds until completely melted.
Fold cashews into almond bark, stirring until cashews are completely coated.
Using a big tablespoon, drop portions onto prepared cookie sheets. You can readjust the shapes of the clusters after they hit the parchment paper.
Let the cluster set up a bit, about 20 minutes.
Once the cashews set up, melt the milk chocolate in 20 to 25-second intervals until completely melted. Drizzle the milk chocolate over each cluster and let clusters set up completely (generally another 20 minutes) before serving or storing them in a container.
